Braised Beef And Noodles Recipe - water

Method

• PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN
• 1.
• PLACE 15 LB BEEF IN EACH PAN.
• BROWN BEEF IN OWN JUICES ABOUT 40 Min, UNCOVERED.
• Don't DRAIN.
• 2.
• TO EACH PAN Add in 2 LB (2 Quart) ONIONS, 1/2 TSP GARLIC, AND 1 TSP BLACK PEPPER.
• COOK Till ONIONS ARE TRASPARENT (ABOUT 15 Min).
• Don't DRAIN.
• 3.
• RECONSTITUE SOUP AND GRAVY BASE WITH WATER.
• Add in CATSUP.
• STIR WELL.
• POUR ABOUT 3 Quart SAUCE OVER BEEF IN EACH PAN.
• MIX WELL.
• COVER; BAKE 2 TO 2 1/2 Hrs Or possibly Till BEEF IS TENDER.
• SKIM OFF EXCESS FAT.
• 4.
• COMBINE FLOUR AND WATER TO MAKE A SMOOTH Mix; STIR ABOUT 1 Quart INTO BEEF Mix IN EACH PAN Till WELL BLENDED.
• RETURN TO OVEN.
• COOK 10 Min Or possibly Till THICKENED.
• REMOVE BAY LEAVES.
• 5.
• Add in NOODLES TO SALTED BOILING WATER; REUTRN TO A BOIL; COOK 15 Min Or possibly Till TENDER; DRAIN THOROUGHLY.
• 6.
• Add in AN EQUAL QUANTITY OF COOKED NOODLES (APPROXIMATELY 1 1/2 GAL)
• TO EACH PAN.
• STIR WELL.
• 7.
• BAKE 20 Min, COVERED, Or possibly Till THOROUGHLY HEATED.
• NOTE:
• 1.
• IN STEP 1, 30 LB BEEF, POT ROAST, DICED IN 1 TO 1 1/2 INCH Pcs MAY BE USED.
• TRIM BEEF TO REMOVE EXCESS FAT AND GRISTLE.
• NOTE:
• 2.
• IN STEP 2, 4 LB 7 Ounce DRY ONIONS A.P.
• WILL YIELD 4 LB Or possibly 1 Quart SLICED ONIONS.
• NOTE:
• 3.
• IN STEP 2, 8 Ounce (2 2/3 C.) DEHYDRATED ONIONS MAY BE USED.
• SEE RECIPE NO.
• A01100.
• NOTE:
• 4.
• IN STEP 3, 1/4 C. (12 CLOVES) GARLIC, DRY, MAY BE USED.
• MINCE AND FRY WITH ONIONS.
• NOTE:
• 5.
• STEPS 2 THROUGH 4 MAY BE PREPARED IN A STEAM-JACKETED KETTLE, STOCK POT, Or possibly TILTING FRY PAN.
• NOTE:
• 6.
• OTHER SIZES AND TYPES OF PANS MAY BE USED.
• SEE RECIPE NO.
• NOTE:
• 7.
• IN STEP 1, IF CONVECTION OVEN IS USED, BROWN BEEF AT 300F.
• 20 Min ON LOW FAN, CLOSED VENT.
• IN STEP 4, COOK 5-10 Min Or possibly Till THICKENED.
• IN STEP 7, BAKE 15-20 Min Or possibly Till THOROUGHLY HEATED.
• SERVING SIZE: 1 1/4 C.